AUTUMN ROOT VEGETABLE GRATIN
Number Of Ingredients 12
Steps:
- Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
- Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
- Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.
- Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
- Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.
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utoyo george
gu22@hotmail.comThis gratin is a must-try for any root vegetable lover.
Elvis Yeboah
yeboah@aol.comI can't wait to make this again for my friends and family.
shakera smith
shakerasmith57@gmail.comThis is the best root vegetable gratin I've ever had.
GLENDA Jabulile
glendaj@aol.comI've made this recipe several times and it always turns out perfectly. It's a keeper!
Saqlian Abbas
saqlian_a@gmail.comThis gratin is so comforting and delicious. I highly recommend it.
Ganga bdr Rai
b.ganga71@gmail.comI'm so glad I found this recipe. It's a new favorite in my house.
Arey herrera
h@yahoo.comThis is a great recipe for a potluck or holiday dinner.
Joe Lagud
jl@gmail.comI served this gratin with a side of roasted chicken and it was a perfect meal.
Jais Ram
jais_ram56@yahoo.comI used a mix of root vegetables that I had on hand, including carrots, parsnips, and turnips. It turned out great!
Valerie Santiago
v-s@gmail.comI added some grated Parmesan cheese to the top of the gratin before baking it. It added a nice extra layer of flavor.
Makata Veronica
makata.v@yahoo.comThe leftovers are just as good as the first day.
Azeem Bhatti
a@yahoo.comI love that this recipe can be made ahead of time. It's perfect for busy weeknights.
peer bakash
bakash.peer93@yahoo.comThis dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
KING KWASS
kwass-king@hotmail.comI'm not usually a fan of root vegetables, but this recipe changed my mind. The gratin was delicious and I will definitely be making it again.
alaa zaiter
zaiter.alaa@yahoo.comI made this for a dinner party and it was a huge hit! Everyone loved it.
Anjali Tamang 123
anjalit@yahoo.comI followed the recipe exactly and it turned out perfectly. The vegetables were tender and flavorful, and the sauce was rich and creamy.
Gazi Noyon
g_noyon@aol.comThis is the perfect side dish for a cozy dinner.
Robert Iveson
robert77@gmail.comThis root vegetable gratin was an absolute delight! The combination of earthy root vegetables and creamy sauce was simply divine.